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Author Notes: This recipe is inspired by Emeril Lagasse's Emeril's Chili. I decided to make it unique with ingredients that I had in my pantry. I liked this recipe because it uses stew meat. I have added a can of red kidney beans to the chili and it's delicious. It's a quick and simple recipe. If you want to make more, add more stew meat and onions. I like this size because I can make it for myself and either take it to work the next day or freeze it for a treat on a very cold day. I serve the chili with cheese, onions and crackers. - chrissyb

Serves 2-3

1 tablespoon chili powder

1 teaspoon crushed oregano

1 clove of garlic - minced

1cup water

14.5ounces diced tomatoes

4ounces diced green chiles

Measure out the chili powder, oregano, cumin and minced garlic clove. Set the spices aside.

Pour the 2 tablespoons of olive oil into a medium sized pot over medium heat.

Chop the onion and put into the oiled pot when the oil is hot. Saute until the onions are translucent. About 5 minutes.

Lightly season the stew meat with salt and pepper.

When the onions are soft and translucent, place the stew meat into the pot and brown for about 5-6 minutes.

When the meat is browned, add the bowl of spices and stir.

When the meat and spices are combined well, add the diced tomatoes, diced green chiles and 1 cup water.

Simmer the chili on low for 45 minutes.
If the chili is thinner then you like, add a mixer of 2 tablespoons of flour and 1/4 cup of water. Simmering on the stove does make the chili thicker.